Wine grape growers use a technique of reducing water to enhance ripening- as I remember they start cutting back more and more and then increase just a little late in the season. Just looked it up and it has a nice bell curve graph: http://cesanjoaquin.ucdavis.edu/files/13563.pdf

For my part, the first fruit to ripen for me this year were all stressed by BER. I had quite a few BER fruit that were blushed almost to red with nothing else on the plant even close to a blush (the BERs became horse treats). And the first tomato we ate was a Mr Bruno that was red and ripe- but with a BER butt- who cares- it was wonderful.

So, yes, I think stressing the plant or the individual fruit influences ripening. If it was me I would start cutting down the water to the point of watching for wilting and then give them a little shot more. I'm in a totally different climate from yours so accept my advice as being worth every bit you paid for it.
Dan

Thanks Dan! Yes, I've read of other vegetables/fruit than benefit from controlled stressing in terms of quality of produce. I'll watch the water closely.

This morning, I saw some blush on the Brandywine reds, yellow AND pinks. The race with fall is on - wish me luck!